24 
THE RURAL NEW-YORKER. 
JAN 40 
circumference three inches from the ground. 
It grew till frost killed the growing tips. I 
hope it will prove hardy, as it is a beautiful 
tree. 
I am doing what I can for the Rural cir¬ 
culation. I have complied with one request 
of yours, at least, and made a present to one 
person. I have mounted the poster on card, 
then on muslin, and stretched it in a good 
frame and posted it in the County Treasurer’s 
office, where farmers are likely to see it at 
this time of the year, and then tacked on a 
card saying I would send the money, etc., 
free, if they left it with me. 
I have had sample copies sent to a number 
whom I think would like such a paper. For 
myself, I shall take it always at any price. 
Have bad the volumes for ! S2 and '83 bound, 
and with the fine index they are cyclopedias 
true and good, for the farm, the garden, the 
window and the household. 
I suppose I could do without the Rural, 
but I would not. To me, it seems always to 
tell the truth, whether it hurts a friend or 
benefits a foe. o. w. k. 
Leavenworth, Kan. 
NOTES IN A NORTHERN ORCHARD. 
T. H. HOSKINS, M. D. 
Rollin’s Pippin, a very handsome and good 
apple, originated near Rochester, Minnesota. 
It is an early winter sort. Tree about equals 
the Fameuse in hardiness, and is an early 
and prolific bearer. The fruit Figure 17, 
is medium to large, round; color yellow, 
streaked faintly with red; (a half section is 
shown at Fig. IS) valuable. I received the 
cions from A. W. Sias. of Rochester, Minn. 
Scott’s V eteban. This is from the same 
seedling orchard from which I obtained 
Scott’s Winter, and is named as being from 
the oldest known apple tree in the county, 
at least SO years old. indicating great hardi¬ 
ness in so cold a regiou. The apple is of fine, 
dessert quality, late Fall or early Winter in 
season. Color red, with veins and spots of 
russet. Size about with Fameuse. At Figs. 
19 and 20 we show the apple and a half section 
of it. 
Ish am Sweet, a fine red 
sweet, is a Wisconsin seed¬ 
ling, received from F. K. 
Phoenix, Delavan, Wis. 
It is of very rich, high 
flavor, and a good keeper. 
Tree moderately hardy, 
and very productive. Size 
of fruit medium, as shown 
at Fig. 21. The seed for¬ 
mation is shown in the sec¬ 
tional cut, Fig. 22. 
Green Crimean is a 
good, handsome, and tol¬ 
erably productive Russian 
from the Department of 
Agriculture’s importation 
of 1870. The fruit is only 
of culinary quality, coni¬ 
cal, medium to large in 
size, as seen at Ftg. 23. 
Color yellow, with faint 
red cheek At Fig. 24 we 
show a half section. 
Magog Red Streak is a native seedling of 
this vicinity. and before the advent of the 
Wealthy was our most promising winter 
variety. Fruit medium to large m size, oval 
in form, sometimes much ribbed, especially if 
there is frost at blooming time Color yellow, 
more or less striped with red; size medium to 
large. Quality fair for dessert and excellent 
for cooking. Season December to March, 
Tree vigorous, productive, and hardy. 
Newport, Vt. 
Rollin’s Pippin. Fig. 17. 
The following is a continuation of the 
“Notes” which appeared in the issues of No¬ 
vember 29, and December 6 and 20. They 
concern hardy apples, such as are grown in the 
orchards of Northern Vermont and the Prov- 
nce of Quebec: 
Ben Davis, though a Southern apple, is 
pret'y hardy, though not sufficiently so for 
this section. I have grown quite a large crop 
of hands •" Ben Davises this year; but none 
of the trare sound, and they will soou dis¬ 
appear from my orchard. This is not particu¬ 
larly to tie regretted, except that this apple is 
very handsome, and a long keeper. Its quali¬ 
ty fully justifies the name of “the Wooden 
Rollin’s Pippin. Section of. Fig. 
Apple,” given to it in my family. It makes 
good sauce or pies when boiled with cider 
from another variety, to give it flavor; but it 
sells well only after all other sorts are out of 
the market. It is not so good here us in the 
West, as it requires a longer seasou than we 
have, to develop what slight goodness it natu¬ 
rally has. 
Wealthy. I can say nothing but good of 
this excellent and beautiful fruit, except that 
I fear the hot weather of September is going, 
this year, to justify the title “early Winter,” 
generally given to it. Heretofore, with me, it 
has kept well into March. This year I have 
quite a large crop, and as the fruit is already 
(Oct. 6,i beginning to be mellow, I fear I shall 
have to market it before Christmas. But ev¬ 
erybody is delighted with it, and great num¬ 
bers of the trees are being planted. 
horticultural. 
THE EARLY HARVEST BLACKBERRY. 
I notice in a late issue of the R. N.-Y. that 
Mr. T. T Lyon condemns the Early Harvest 
Blackberry for this region, and as I fear he 
may do au injustice to a worthy' fruit by such 
an article, I wish to state my experience and 
opinion of the Early Harvest. 
I have only fruited this berry one season, 
and, like Mr. Lyon, I have found that it has 
been misrepresented by the parties who are 
“pushing” it It is claimed to 
be hardy, while the fact is it is 
very tender-about like the 
Early Wilsou—but Mr. Lyon 
must be aware that there is 
more money being made from 
the Early Wilson than from 
any.other blackberry in this 
fruit region, and it is done by 
simply laying the canes down 
late in the Fall, and covering 
them with earth, the process 
costing from $3 to $5 per acre 
for labor, and it insures a 
crop. 
Now the Harvest was killed 
to the snow line last Winter, 
so this Fall I laid my planta¬ 
tion down, and was surprised 
to find that, in spite of their 
stocky growth, they were good 
plants to lay down, being 
tough, not snapping off like 
the Lawton and other sorts, 
so I think their tenderness may be a benefit to 
the careful fruit grower, as this variety will 
never be grown as extensively as the hardy 
sorts,like the Snyder, and those who do plant 
and care for it, will make some money,as it is 
beyond question the earliest blackberry in 
existence, ripening here on July 6th, and all 
were gone, except a few scattering berries, on 
July 24th, when I made my first picking of 
Wilsons. The berries are small but uniform 
and glossy black, and retain their color and 
gloss loBger than any other. The most con¬ 
vincing argument in their favor, that I have 
seen, was onBouth Water .Street, Chicago,last 
Jane, when I saw some from Illinois selling 
at $4.50 to $5 per crate of 16 quarts,and I am 
so well satisfied of their profitableness that I 
shall set all the plants I have got or can afford 
to buy,the coming Spring,and would like very 
much to hear from those who have had ex¬ 
perience with it. R. MORRILL. 
Berrien Co., Mich. 
±"ieU> Crups. 
THE GROUND NUT AND THE GOOBER 
PEA. 
H. W. RAVENEL. 
These two names are often applied indis¬ 
criminately to the same plant, and yet they 
are two very distinct things. 
The former (Arachis), the Ground Nut, or 
Ground Pea, or Pea Nut. or Pindar (for by 
all these names is it called I, is well known as 
an article of considerable agricultural im¬ 
portance in all the Southern States, and is 
for sale at every street corner and confec¬ 
tioner’s shop in the cities. 
The Goober Pea (Voandzea) is but little 
known, and is only rarely culti¬ 
vated from its inferiority as an 
article of food. 
They are both from Africa, 
both leguminous plants, and are 
tbe only plants in cultivation 
with the like curious habit of 
flowering above the ground and 
ripening their fruit under 
ground. 
Like most of the leguminous 
plants, they both have trifoliate 
leaves, those of the ground nut 
(Arachis) are oval with snorter 
leaf stalks. The habit ot the 
plant is prostrate, tbe branches 
growing out from the central 
stem and lying prone to the 
ground. Hence in cultivation it 
needs a broad,flat bed. A luxu¬ 
riant plant will cover a diameter of three to 
four feet. From the axils of the leaves,a yellow 
flower is borne. As soon as the germ is ferti¬ 
lized, the flower stalk, or peduncle, begins to 
elongate and turn downwards, carrying at it’s 
point the fertilized germ into the earth for 
one or two inches, where it continues to grow 
and mature. 
In Autumn, just before frost, by passing a 
plow or spade uuder the roots, the whole 
plant is lifted out with the numerous fruit 
pods attached. The bush is then turned over 
and left for a day or tsvo, that tbe green, damp 
pods may be dried. Those latest formed are 
immature, and in preparing for market, these 
are carefully taken out. The pod is normally 
two-seeded, though three-seeded pods have 
become very common This fruit from its com¬ 
mercial importance, will no doubt become 
much improved by careful selection. 
The Goober Pea (Voandzea) also has trifoli¬ 
ate leaves, but the leaflets are longer and nar¬ 
rower than those of Arachis, and with longer 
leaf-stalks. The flowers are yellow, but 
smaller. Tbe same process takes place with 
the fertilized germ, which is carried into the 
ground, whore it grows and matures. The 
Goober Pea seems to be normally one seeded, 
though occasionally a two-seeded pod may be 
found The outer husk, or shell, is much 
harder than that of the ground nut, aud the 
fruit within so hard as to require boiling to 
make it eatable. That is tbe mode in which 
it is used by the negroes—boiled, but not 
parched, like its cousin, the Ground Nut. 
As far as my recollection goes (it is many 
years since I tasted it), it is inferior to 
most of the peas and beans used in the 
same way. 
It is said to be very productive in some 
localities, and recommended to be cul¬ 
tivated for bogs, but my experience for 
the past two seasons does not confirm 
this good quality. Perhaps in a more 
damp soil, or with better seasons, it 
might do better. It is probable that this 
inferiority of the plant as an article of 
food in comparison with the Ground Nut, 
has been the cause of its gradually going 
out of cultivation. 
Aiken, S. C. 
rotten. The time was so divided that the 
cows had two periods of exclusive hay feeding 
and four of almost exclusive grains feeding. 
The Doctor’s conclusions from the whole ex¬ 
periment were, that the feeding of brewers’ 
grains is conducive to the flow of milk; that 
when fed entirely alone, it is difficult to in¬ 
duce the cows to eat a full ration, but he thinks 
that much of tbis difficulty might be owing to 
tbe bad condition of tbe grains; tbatthe grains 
are a valuable feeding material for milk pro¬ 
duction, especially when fed with a small hay 
ration; that the feeding of the brewers' grains 
is not detrimental to the quality of tbe milk; 
that the yield of butter is not as constant with 
a "grains”ration as with hay ;but he thinks this 
might have been largely owing to the putridity 
of the grains during a part ot tbe time of the 
experiment. During the period of “grains” 
feeding, the churning took a longer time and 
the cream had to be at a higher temperature 
, and the butter was not of as good grain as the 
I hay fed butter, and he therefore concludes the 
Scott’s Veteran. Fig. 19. 
use of grains as a feed for butter-producing 
cows is not advisable He states that in respect 
to taste, flavor, appearance of the miikandits 
keeping qua ities, no difference was noticeable 
between the milk from those experimented 
upon, and chat from those runuing iu the 
pasture at the same time. Finally, he con¬ 
cludes that,so far as this trial indicates, brew¬ 
ers’ grams are a healthy and valuable food 
for cows for pro luciug rnilk for consumption, 
but that allowiug the "groins” to become sour 
and moldy is a mistake. The trial also indi¬ 
cates very strongly that the putridity of the 
feed was neither injurious to the cows, other¬ 
wise than as stated, nor injurious to the qual¬ 
ity of the milk for human consumption. 
This is contrary to the opinion of nearly all 
the investigators, and if true, would iudicate 
that the opposition to swill milk in our-cities 
is unjust aud fanatical. We are of the opinion, 
however, that the Doctor’s experiments were 
not conducted loug enough so that the food 
could exert its bad influence on the health of 
the cows. 
Remedy for Blight in Fruit Trees.— 
Mr. Arba Campbell, as stated in the Hus- 
baudmau, five years ago had a flue Bartlett 
Pear tree, four inches in diameter, badly 
struck with blight, so badly that the leaves 
on every limb at their extremities wore dead. 
He dug the earth away for six feet all around 
the tree and down to the large roots. He 
Scott’s Veteran. Section of. Fig. 20. 
Feeding Value of Brewers’ Grains.— 
Dr. Sturtevant, in bis last Bulletiu of tbe N.- 
Y. Exp. Station, reports the results of some 
experiments made to ascertain tbe feeding 
value of brewers’ grains. Two cows were 
taken from the pasture on Sept. 16 and fed 
dry hay for 10 days; they were then fed all 
the grains they could be induced to eat, the 
grains being sometimes in very bad condition, 
such as moldy, sour and sometimes half- 
then took 100 pounds of kaiuit (German potash 
salts) mixed it with twice its bulk of soil, and 
spread it over the roots. He then took 50 
pounds of a good superphosphate, mixed the 
earth with it in tho samu way, and spread this 
over the salt mixture. He then spread one 
bushel of slaked lime over the phosphate; it 
being iu the beat of Bummer and very dry, he 
drew 20 to 80 pails of water from the well and 
mude a mud-puddle of the whole mass of 
mineral fertilizers, aud in one week he could 
see the tree was reviving and it bore a small 
crop of good pears in tho center of the top, 
where the blight had not extended, that sea¬ 
son, and has borne a tine crop of peaxs every 
year since, constantly increasing in beauty, 
flavor and number. He has tried the same 
treatment on some apple trees with good 
